Cabbage with Dill and Sour Cream
Tejfolos Kaposzta

2 or 3 Lbs cabbage (about 1 head)
3 Tbs dill
salt to taste
1/4 tsp caraway seeds
1 onion chopped
2 Tbs flour
3 Tbs sour cream

Cut the cabbage in thin strips about 1/4"
thick. Add cabbage to salted boiling water
with the caraway seeds for about 10 minutes.
Drain and save 2 cups of liquid. Sauté onion
in pan till clear then add flour and cook a
few more minutes. Take 1 cup of the reserved
liquid and add it to the pan while stirring.
Simmer for 5 minutes. Add another 1/2 cup of
liquid and simmer 5 more minutes. Let the broth
cool a bit then mix a little with the sour cream
while stirring constantly to prevent curdling.
Add cabbage, dill and the sauce to a large pan
and heat on low flame and barley simmer. Season
to taste and serve.